• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Alternative Dish

  • About
  • Recipes
    • Appetizers & Snacks
    • Breakfast
    • Dessert
    • Main Dish
    • Salad
    • Sauces & Dressings
    • Sides
    • Soup
  • Cooking Classes
  • Services
    • Services
    • Corporate Wellness Workshops
  • Contact
Home » Recipes » Vegan Cranberry-Apple Crisp

Vegan Cranberry-Apple Crisp

Jump to Recipe Print Recipe

Vegan Cranberry-Apple Crisp

I know I just posted a cranberry recipe, but I can’t help myself!  Cranberry season is too short to let it slip by without some love.  Plus, they’re so festive this time of year with their pretty red selves, just waiting to be dolled up.  So, here they are again, all dolled up in this vegan cranberry-apple crisp.

Confession: for most of my life I snubbed any dessert that wasn’t chocolate.  WHAT WAS I THINKING?!?  I can’t remember the exact moment when I finally became sane, but it was probably around the time I started baking seriously.  Thank goodness.  Because as it turns out, fruit desserts are good!  (Except not in ice cream.  Don’t ever put fruit in my ice cream.)  I never would have known how good a cranberry-apple crisp could be had I not turned the corner from that dark side of chocolate-only desserts.

Vegan Cranberry-Apple Crisp

I teach gluten and dairy-free cooking classes with a local holistic chiropractor, and our latest class focused on holiday sides and desserts.  How could I possibly not try to develop a recipe with cranberries for this class?  I thought this was a fun way to feature an old classic in a new way.  We sampled this dessert in class and people oohed and aahed.  It’s a keeper.

This vegan cranberry-apple crisp is gluten, grain and refined sugar free.  But don’t let that make you think for one moment that it is boring or bland.  This crisp is packed full of so many delicious flavors, spices and textures!  I used a mixture of pecans, almond flour, coconut and non-dairy butter, along with some spices, to make the topping.  I put a double whammy of spices in both the filling and the topping and added ginger to add just a touch of spiciness.  The topping gets crispy and crunchy and absolutely delightful with baking.  This crisp achieved the perfect balance of sweet and sour, and is sweetened with maple syrup and nothing more.  You can eat this crisp and actually feel good about having dessert.

Merry Christmas and Happy Holidays everyone!  I hope you have a blessed, safe and beautiful holiday season.

Side note: Cranberry season is short.  When cranberry season is coming to an end, grab a few (or ten) bags of cranberries and throw them in your freezer.  They freeze beautifully and then you can pull them out any time you have a hankering for apple-cranberry crisp!

Vegan Cranberry-Apple Crisp

Vegan Cranberry-Apple Crisp
Print Recipe
5 from 7 votes

Vegan Cranberry-Apple Crisp

This vegan cranberry-apple crisp is gluten, grain and refined-sugar free but still full of delicious flavors and spices.  Nut-free option is available.
Pin Recipe Facebook Email
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 495kcal

Ingredients

Apple Filling:

  • 6 cups apples (about 8 medium), peeled, cored and chopped into 1” chunks
  • 12 ounces cranberries (3 cups) fresh or frozen
  • ½ cup canned coconut milk
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 tablespoons gluten-free flour or 2 tablespoons tapioca starch
  • 2 teaspoons cinnamon
  • ¼ teaspoon sea salt

Topping:

  • 8 tablespoons non-dairy butter or coconut oil
  • 1 cup almond flour
  • 1 cup pecans very finely chopped (if not using a food processor)
  • 3 tablespoons pure maple syrup
  • ¾ cup unsweetened flaked coconut
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • 1/8 teaspoon sea salt

Instructions

  • Preheat the oven to 350F. Grease a 9 x 13” pan and set aside.
  • Make the filling: In a large bowl combine the apples, cranberries coconut milk and maple syrup and mix well. Add the flour, cinnamon, and salt and mix again. Spread the apples and liquid into the prepared pan.
  • Make the topping: In a large bowl combine all the butter and almond flour and use a pastry blender to cut in the butter. Add the remaining ingredients and use your hands or a wooden spoon to thoroughly combine. Alternatively, put all ingredients in a food processor and process until pecans are finely ground and thick. The mixture should be like a crumbly paste. Dollop the topping over the apple mixture and cover the apples. 
  • Bake in the oven for 40-50 minutes, or until the apples are tender when pierced with a fork and the mixture is bubbling. If the topping starts to brown too much, put tin foil over the top to prevent burning. Allow to cool for 10 minutes and then enjoy! Serve with coconut whipped cream or dairy free ice cream.

Notes

To make a nut-free version: substitute all-purpose gluten-free flour for the almond flour, omit the pecans and increase the coconut to 1 1/2 cups.
Nutrition Facts
Vegan Cranberry-Apple Crisp
Amount per Serving
Calories
495
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
11
g
69
%
Sodium
 
209
mg
9
%
Potassium
 
321
mg
9
%
Carbohydrates
 
42
g
14
%
Fiber
 
9
g
38
%
Sugar
 
26
g
29
%
Protein
 
5
g
10
%
Vitamin A
 
85
IU
2
%
Vitamin C
 
10.6
mg
13
%
Calcium
 
86
mg
9
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Pin Recipe Facebook Share by Email

Disclosure: This post contains Amazon affiliate links that earn me a small commission, at no additional cost to you. I only recommend products I personally use and love or think my readers will find useful.

Share the love!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Previous Post: « Cranberry Jalapeño Salsa
Next Post: Nut Free Vegan Pesto (Oil Free) »

Reader Interactions

Comments

  1. Stacey

    October 24, 2020 at 12:21 pm

    Is it possible to use spelt flour or even oat flour instead of almond flour?

    Reply
    • Maggie

      October 24, 2020 at 5:44 pm

      Hi Stacey, Yes spelt or oat flour would work for this recipe. Thanks for asking! Please let me know if you have any other questions.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Follow Alternative Dish

  • Email
  • Facebook
  • Instagram
  • Pinterest

Welcome!

Maggie Wescott Cooking
Hi! I’m Maggie and I’m so excited you stopped by! I am a vegan and gluten free chef and bring my expertise and love for food, health and wellness to Alternative Dish.  My focus is on creating easy recipes that are friendly to those with food sensitivities and allergies.  I believe that everyone can still eat healthy, delicious food despite their dietary restrictions. Read on to find flavorful recipes to suit almost any dietary lifestyle…

Recent Posts

  • Sparkling Rosemary Ginger Lemonade
  • Vegan Breakfast Burritos (Make Ahead Option)
  • Garlic Smashed Potatoes (Oil Free)
  • Chocolate Buckwheat Porridge
  • Avocado Key Lime Pie (Vegan, Gluten Free)

Categories

Archives

Footer

Follow Alternative Dish

  • Facebook
  • Pinterest
  • Instagram
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

© 2022 Alternative Dish · | www.alternativedish.com

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.